There is something truly magical about a perfectly balanced tart that bursts with bright, zesty flavor and a luxuriously smooth texture. Our Lemon Curd Tartlets Recipe captures that magic beautifully, combining a crisp, buttery shell with a velvety lemon curd filling that’s both tangy and sweet. These little gems are an absolute showstopper, perfect for impressing guests or indulging your own citrus cravings anytime. Trust me, once you try this Lemon Curd Tartlets Recipe, it will become a beloved staple in your dessert repertoire.
Ingredients You’ll Need
The beauty of this Lemon Curd Tartlets Recipe lies in its simplicity. Just a handful of pantry staples and fresh lemons come together to create a flavor-packed treat that’s bursting with brightness, buttery richness, and a hint of sweetness.
- All-Purpose / Plain Flour: The foundation of the tartlet shells, providing the perfect tender crispness.
- Icing Sugar (sifted): Adds a touch of sweetness and ensures the dough is silky smooth.
- Fine Salt: Balances flavors and enhances the buttery notes in the crust.
- Unsalted Butter (cold & at room temperature): Cold butter creates flaky layers in the pastry, while room temperature butter enriches the lemon curd’s silky texture.
- Egg & Egg Yolks: Eggs bind the dough and give the curd its creamy richness.
- Caster Sugar (or fine granulated sugar): Sweetens the lemon curd perfectly without graininess.
- Lemon Juice & Zest: The star players, delivering fresh acidity and vibrant citrus flavor.
How to Make Lemon Curd Tartlets Recipe
Step 1: Preparing the Tartlet Shells
Start by combining the flour, icing sugar, and a pinch of salt in a food processor to ensure an even mix — this is crucial for that perfect texture. Add the cold cubed butter and pulse until the mixture resembles fine crumbs, which helps create a tender, flaky crust. Then, whisk an egg and add it gradually to bring the dough together gently until it forms a ball. Rolling the dough between parchment paper keeps things tidy and prevents sticking, before chilling it for at least an hour — this resting period is essential to help the dough relax and hold its shape during baking.
Step 2: Shaping and Chilling the Dough
Using a slightly larger round or fluted cookie cutter than your muffin pan’s opening, cut disks that will fit perfectly into the tins. Press the dough gently into the pan while making sure there are no air pockets trapped beneath, as those can cause the shells to puff unevenly. Chilling the shaped dough again for a couple of hours or overnight firms it up, allowing you to maintain crisp edges that won’t shrink during baking. This extra patience pays off with flawless tartlet shells.
Step 3: Blind Baking the Shells
Pricking the bottom of each shell with a fork ensures steam escapes, avoiding soggy bottoms. While your oven heats to 160°C / 325°F, pop the muffin pan with the tartlets into the freezer; this helps the pastry set quickly once in the oven. Line each tartlet with baking paper and baking beads or dried beans to weigh them down, then bake for 15 minutes. After removing the weights and paper, bake for another 15 minutes until golden and dry to the touch — crisp, buttery shells are the perfect vessel for your luscious curd.
Step 4: Making the Lemon Curd
Whisk together egg yolks, sugar, and fresh lemon juice in a small pot and cook gently on low heat. The key here is patience — keep whisking as the mixture thickens slowly, preventing any lumps from forming. Gradually add the room temperature butter cubes, whisking thoroughly after each addition until silky smooth. Toss in some finely grated lemon zest if you want an extra burst of citrus aroma. Cook for up to 15 minutes until the curd coats the back of a spoon and holds a firm line when tested — this classic technique ensures that perfect velvety texture.
Step 5: Assembling the Lemon Curd Tartlets
Pour the warm lemon curd into your cooled tartlet shells carefully, filling each one evenly. Gently tap the tartlets on the countertop to release any trapped air bubbles — no one wants holes in their custard! Refrigerate for at least 2 to 3 hours to set completely, allowing the flavors to meld beautifully and the texture to firm up just right. Once chilled, you’ll have those stunning tartlets ready to delight everyone lucky enough to taste them.
How to Serve Lemon Curd Tartlets Recipe
Garnishes
To elevate your Lemon Curd Tartlets Recipe, consider a light dusting of powdered sugar or a few fresh berries like raspberries or blueberries, which complement the tartness beautifully. A sprig of fresh mint or edible flowers can add a pop of color and freshness, making these little tartlets irresistible both visually and flavor-wise.
Side Dishes
These tartlets shine on their own but also pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream to balance the tangy lemon flavor with creamy sweetness. For a more sophisticated touch, a cup of Earl Grey or green tea brings out the citrus notes perfectly for an afternoon tea spread.
Creative Ways to Present
Make these Lemon Curd Tartlets Recipe truly your own by serving them on a decorative plate or in mini paper cups for easy handling at parties. You could also arrange them with fresh citrus slices or zest curls on a wooden board for a rustic, inviting presentation that will catch everyone’s eye.
Make Ahead and Storage
Storing Leftovers
Once assembled and chilled, these tartlets keep beautifully covered in the refrigerator for up to 3 days. Store them in an airtight container to maintain freshness and prevent the shells from becoming soggy. This makes them a fantastic make-ahead dessert you can prepare in advance for gatherings or special occasions.
Freezing
While the tartlet shells freeze well before baking, freezing the assembled tartlets with lemon curd is not recommended due to texture changes in the curd. Instead, prepare and freeze the shells ahead of time, then fill and chill them freshly before serving for the best results.
Reheating
Since these tartlets are served chilled, reheating is unnecessary and would compromise their delicate texture. However, if you want to enjoy just the tartlet shells warm, reheat them briefly in a low oven until crisp, then add freshly made curd before serving.
FAQs
Can I use store-bought lemon curd instead of making my own?
While store-bought lemon curd can save time, making your own ensures freshness, balanced sweetness, and a superior silky texture that really elevates the tartlets. Plus, it’s quite easy and worth the effort!
What if I don’t have a food processor to make the dough?
No problem! You can easily make the dough by hand by rubbing the cold butter into the sifted flour, icing sugar, and salt until it looks like breadcrumbs, then adding the egg. It just takes a bit more elbow grease but works just as well.
Why do I need to chill the dough twice?
Chilling the dough helps relax the gluten and solidify the fats, which prevents shrinkage and ensures crisp, flaky tartlet shells with beautiful edges that hold their shape during baking.
How can I tell when the lemon curd is perfectly cooked?
The classic spoon test is your best friend: dip the back of a spoon in, draw a clear line with your finger, and if the line stays distinct without the curd running back over it, your curd is thickened and ready to go.
Can these tartlets be made vegan or dairy-free?
Adapting this recipe is tricky since butter and eggs are foundational, but with suitable plant-based substitutes and an egg replacer, you can experiment. Be aware the texture and taste will differ from the original indulgent version.
Final Thoughts
Making this Lemon Curd Tartlets Recipe fills the kitchen with a bright, joyous aroma that promises a delicious treat waiting to be savored. Every step, from buttery crust to tangy curd, is a joy, and the final flavors will keep you coming back for more. Trust me, this recipe is a delightful way to brighten your day or celebrate a special moment with friends and family — give it a try and watch these tartlets disappear in no time!
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Lemon Curd Tartlets Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 7 hours 15 minutes (including chilling and resting times)
- Yield: 18 tartlets
- Category: Dessert
- Method: Baking
- Cuisine: Western/European
Description
These Lemon Curd Tartlets are delicate and refreshing desserts featuring a buttery, crisp tart shell filled with tangy, creamy lemon curd. Perfect for a light treat or party finger food, the tartlets combine a sweet and tart flavor profile with a smooth, melt-in-your-mouth texture. The recipe involves making a shortcrust pastry dough, blind baking it to a golden perfection, and preparing a luscious homemade lemon curd to fill the cooled shells. Chilling the tartlets allows the curd to set properly, creating a delightful balance of flavors and textures in each bite.
Ingredients
Tartlet Shells
- 250 gr All-Purpose / Plain Flour
- 50 gr Icing Sugar (sifted)
- 1 pinch Fine Salt
- 120 gr Unsalted Butter (cold, cubed)
- 1 large Egg (at room temperature)
Lemon Curd
- 4 Egg Yolks
- 100 gr Caster Sugar (or fine white granulated sugar)
- 125 ml Lemon Juice (about 3 large lemons)
- 75 gr Unsalted Butter (at room temperature, cubed)
- 1 Lemon Zest (optional)
Instructions
- Make Tartlet Shell Dough: Place the flour, icing sugar, and salt in a food processor and pulse to mix evenly. Add the cold cubed butter and pulse until the mixture resembles very fine crumbs.
- Add Egg and Form Dough: Whisk the egg separately then add it to the food processor. Pulse slowly until the dough starts to come together, then bring it into a ball by hand.
- Roll and Chill Dough: Roll out the dough between two sheets of baking paper to about 4 mm (1/6 inch) thickness. Place the rolled dough on a flat tray and chill in the refrigerator for at least 1 hour or up to 24 hours to rest and firm up.
- Cut Tartlet Shells: Remove baking paper and use a round or fluted cookie cutter about 1.5 to 2 cm wider than the muffin pan openings to cut out pastry disks. Gently place each disk into a muffin pan and press to fit snugly, removing any air bubbles underneath. For best results, use a perforated-bottom muffin pan.
- Chill Tartlet Shells: Return the shells to the refrigerator and chill for at least 2 hours, preferably overnight, to relax the dough and prevent shrinkage during baking.
- Prepare Oven and Prick Shells: Preheat the oven to 160°C (325°F). Prick the bottoms of the tartlet shells with a fork to prevent bubbling and place the pan in the freezer as the oven preheats.
- Blind Bake Tartlet Shells: Line each shell with crumpled baking paper and fill with baking beads, rice, or beans to weigh them down. Bake for 15 minutes, then remove the weights and paper and bake for another 15 minutes until golden and dry to the touch. Set aside to cool completely.
- Make Lemon Curd: In a small pot, whisk together the egg yolks, sugar, and lemon juice. Heat on very low to low heat, whisking continuously for 3 to 5 minutes until the mixture begins to thicken slightly.
- Add Butter and Zest: Slowly add the cubed butter to the pot, whisking to melt and incorporate it before adding more. Stir in the lemon zest if using.
- Cook Lemon Curd to Thickness: Continue cooking on low heat for 5 to 15 minutes, whisking constantly to avoid lumps, until the curd thickens. Test by drawing a line on the back of a spoon dipped in the curd; if the line remains clear without the curd dripping back, it is ready.
- Fill Tartlet Shells: While still warm, pour the lemon curd into the cooled tartlet shells. Gently tap each tartlet on a hard surface to release trapped air bubbles.
- Chill and Set Tartlets: Place the filled tartlets in the refrigerator and chill for at least 2 to 3 hours until the curd is fully set and firmed up, ready to serve.
Notes
- If making the dough by hand, rub the cold butter into the flour and icing sugar mixture until fine crumbs form, then gradually add the egg to bring the dough together.
- Chilling the tartlet shells for extended times (up to 24 hours) helps prevent shrinkage during baking and improves texture.
- Using a muffin pan with a perforated bottom allows better airflow during baking for evenly cooked crusts.
- Whisking continuously while cooking the lemon curd prevents lumps and ensures a smooth texture.
- Allowing the lemon curd to set for several hours in the fridge helps it thicken fully for easier slicing and better presentation.
